MSG Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a special-occasion meal, but this recipe is genuinely approachable enough for a weeknight splurge. The sauce builds in layers — garlic-infused oil, softened scallion greens, a splash of dry white wine reduced down to concentrate its flavor, then butter swirled in one tablespoon at a time until the whole thing turns silky and emulsified. Smoked paprika and red pepper flakes add warmth and a little kick, while fresh lemon zest, lemon juice, and flat-leaf parsley keep everything bright and clean-tasting. For anyone avoiding monosodium glutamate, restaurant-style crab dishes and jarred sauces can be a real minefield — seasoning blends and pre-made butter sauces are notorious for hiding it. Here, every single component is whole and identifiable, so you know exactly what's going into the pan. Steaming the crab legs gently over boiling water keeps the meat tender and juicy before it gets tossed in that rich, fragrant sauce. Serve it straight from the skillet with extra lemon wedges and plenty of napkins — this one is meant to be eaten with your hands.
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Learn more →Ingredients
4 servings
For the crab
- 3 lb snow crab legs, thawed if frozen
For the butter sauce
- ¼ cup garlic-infused oil
- 4 tbsp unsalted butter
- ½ cup dry white wine
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 4 scallion green tops, thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot with about 2 inches of water and bring to a boil over high heat. Set a steamer insert or colander above the water. Arrange the crab legs in the steamer in a single layer (work in batches if needed), cover tightly, and steam for 5–6 minutes, until the shells are heated through and the meat is opaque and hot at the thickest joint.
- 2
While the crab steams, heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and bright green, about 1–2 minutes.
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